Hazel

About Hazel

Mulberry Group’s two-level Australian grill in the Richard Allen building on Flinders Lane — fire, smoke, an in-house butchery and dry-aging room, hot smoker and wood oven. Head chef Lauren See cooks seasonal produce from Common Ground Project (the group’s regenerative farm at Freshwater Creek), sustainable seafood and ethically sourced meat. Dine at the bar or in banquettes over à la carte plates from vegemite gougères and duck croquettes to charcoal chicken, Roaring Forties lamb, dry-aged duck and shareable Galician T-bone. The bar pours balanced cocktails and a curated wine list; 10% of profits support the farm’s education and food-security programs. Book via the official reservations page (OpenTable embed on site); groups of seven+ use the chef’s shared menu ($95pp per contact copy).